Feeling all warm & cozy and ready for autumn smells from Italy!
Difficulty: Medium Prep Time: 40 minutes Cooking Time: 30 minutes
1 1/2 lbs of red apples
200 grams of ricotta
200 grams of flour
120 grams of butter
1 large egg
60 grams of brown sugar granulates
8 bay leaves
1/2 cup of cognac or port wine
Preparation for Pie Crust
- Take 90 grams of the butter indicated in recipe, that should be cold cut into small pieces, and flour and mix together with hands or a mixer, making sure the butter has worked it’s way into the flour. Once reaching an even mixture, mix in the egg and a touch of salt.
- Work the dough mixture until it is reaches a thick and even consistency. Set the dough aside, covering it, and let rest for 30 minutes.
Preparation for Pie Filling
- While the dough is resting, start on the apples. Cut apples into small pieces, all about the same size. Place the cut slices of apple into a saucepan with the remaining butter, sugar and bay leaves. Let the apples soften and become caramelized. Once this occurs, pour the cognac (or port, dessert wine of choice) and let the alcohol evaporate before removing from flame.
- Remove the excess liquid that came from the apples by placing into a separate bowl. Remove bay leaves from apples liquid and set aside as well – will use as decor once pies have been cooked -. Let this liquid cool before mixing in the ricotta. This will then become the filling used with the apples for the inside of the pie.
- Roll out the dough that has been set aside. Roll out the dough, then cut into 8cm. circles – depending on size of your mini pie pans the size of dough circles will vary **Hint: place the pie pan upside down on top of the rolled out dough and cut around that**.
- In 6 small pie pans, distribute apples and ricotta filling. After extend pie crusts over the top of each individual pie pan. Cut decorative holes on top on the pie crusts. Optional to add additional butter and brown sugar granulates to the pie crusts to give a golden effect to the crusts.
- Place in oven at 350F or 180C for 30 minutes.
- Let cool, decorate with bay leaves and serve as an individual pie to guests.